november 2018

Portuguese feast A nostalgic tour Pairing oysters editor’s message

Premium Jet-Fresh Seafood Dinner Scrumptious Seafood & Steak Feast 6-course starting from $688 6-course starting from $888

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The season of indulgence

In agrarian societies, autumn is the harvesting season when Food pairing with wine has been all the rage for some time farmers reap the fruits of months of labor, and it is traditionally now, but in recent years, the pairing has spread to coffee, , celebrated with fanfare in vineyards and village squares. craft beer, cocktails and even to the realm of art. Traditionally In a metropolis like , we look forward instead to paired with desserts, sweet wines have now spread their sights the arrival of freshly harvested seasonal goodies, like the highly on oysters as well. Instead of dwelling on Wagyu , have you Hearty Japanese Dinner Exquisitely-Crafted Japanese Dinner 6-course starting from $490 8-course starting from $750 sought-after hairy crabs, or Italian truffles. The Chinese also tried the humble tenderloin from Okinawa? hold to their traditional beliefs, as if they needed any excuse, It’s Hong Kong’s insatiable desire for experimentation and +852 2525 1889 +852 2804 6800 that as the temperature drops, it’s high time to build up your innovation to seek new ingredients, explore fresh palates, body’s resistance with nourishing food and some fine, vintage create new menus and devise complementary (or contrasting) To celebrate the joyful Christmas season, Make your reservations for 5 or more wines. pairing that cements our position as the culinary capital of the Lan Kwai Fong Entertainments proudly presents persons before 30 Nov to enjoy the In recent years, there is even more reason to celebrate with world. a series of dining offerings at award-winning following exclusive offers: the hosting of the increasingly popular ‘Hong Kong Wine & Food, glorious food! Wine, wonderful wine! Let’s all Porterhouse, Tokio Joe, KyotoJoe and Fumi, we’ve got Dine Festival’. The assembly of wine and spirits merchants from celebrate the good life at this prime time of the year! everything you need to make it a truly magical Porterhouse: $300 dinner cash coupon* both the old and the new world, and Michelin-starred chefs has Christmas – from hosting parties to gifting ideas, Fumi/ Kyoto Joe / Tokio Joe: A complimentary bottle of lured gourmands and fair-goers to the festival grounds on the for a warm and hearty celebration with your loved ones. prosecco with $300 dinner cash coupon* waterfront for a jolly good time! *Coupon validity: 1 Jan- 31 Mar 2019 (except 1 Jan, 5-7, 14 Feb) For enquiries or reservations, please contact: Andy Ng [email protected] Features Editor Tearms & Conditions apply Photos for reference only

Food & wine • NOVEMBER 2018 1 contents FOOD & WINE NOVEMBER 2018 31 35

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What’s hot Gourmets unite! 04

NOVEMBER 2018 “FOOD & WINE” is published by Foodie Hotspots Display Advertising Department, PORTUGUESE FEAST 16 A NOSTALGIC TOUR The best this season 3/F., Sing Tao News Corporation Building, 7 Chun Cheong Street, PAIRING OYSTERS Tseung Kwan O Industrial Estate, Tseung Kwan O, New Territories, Hong Kong

What’s sizzling Features Editor : Andy Ng 26 Reporters : Bryan Wong, Frances Lai, Lilian Cheung Simply delicious Designer : Raymond Wong Business Director : Irene Chan Advertising Hotline : 3181 3311 Asian allures Fax : 2758 3579 Unforgettable flavors 34 Website : www.thestandard.com.hk Email : [email protected]

Wine All rights reserved. Cheers! 38

2 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 3 what's hot A nostalgic tour that enriches the mind and pleases the palate

Tai Kwun is the recently opened Sitting right in the middle of the old traditional alongside some more inventive Officers’ Mess, The Dispensary is a bar that dishes enhanced with a unique contemporary Centre for Heritage and Arts on is part of the trilogy of landmark F&B venues twist. vintage Hollywood Road, and by the Aqua Restaurant Group. It separates The restaurant’s Chief ‘Librarian’ Chef Statement, a British restaurant to its west, and Junno Li Zhen Long has carefully curated a that includes the culinary art as The Chinese Library, a Chinese restaurant to selection of Hong Kong’s best loved Chinese well! Writes Andy Ng. its east. dishes and delivers them with both precision Both restaurants also feature a spacious and flair. verandah on both sides, one facing Hollywood His ‘foreword’ includes a much loved Conserved and revitalized by The Hong Road which is great for people watching, the Cantonese delicacy - Chrysanthemum Kong Jockey Club in partnership with the other facing Tai Kwun’s Parade Ground where ‘Thousand Cut’ silken tofu in chicken broth, government, Tai Kwun is the nick name of the a 60-year-old mango tree stands to this day. which replicates a chrysanthemum flower, original building of the Central Police Station, For a nostalgic and refreshing drink, I the symbol of longevity in Chinese culture. which is one of the components of the recommend the 1997 Punch which features Arguably one of Hong Kong’s most famous compound, the other two being the Central Johnnie Walker Black Label blended with everyday dishes, , is also on the On the other end of The Dispensary is chocolate, while Cranberry poached pear Magistracy and Victoria Prison. Needless to passion fruit, menu, but here enhanced with premium Statement, a contemporary British salute to with buttermilk caramel mousse and Scottish say, the place is brimming with an eclectic chestnut syrup, ingredients as BBQ pork loin with New Hong Kong’s heritage. The philosophy here is shortbread draws on an original shortbread collection of colonial memorabilia, to the lemon juice, egg Zealand Manuka honey. all about the provenance of the ingredients, recipe that has been passed down through absolute delight of history buffs. white and soda Shanghai cuisine has become almost which are carefully sourced from the finest generations. While you are immersed in the rich water. Briskly shaken as popular as Cantonese in Hong Kong, purveyors in the British Isles, and a strong All along the side of the restaurant are heritage, you will also discover some delightful (but not stirred, of and the menu features many Shanghainese focus on revising and updating some of very generously proportioned private booth culinary outlets that bear strange names like course!), the fresh, favourites, among them Shanghai Dragon the cooking techniques for which Britain dining areas which are ideal for a romantic The Dispensary, The Chinese Library and fruity and easy-to- Well tea smoked crystal river shrimp. Another was historically famous. Roasting, braising tryst or a quiet tête-à-tête. But if you want to Statement, all harking back to the history of drink concoction is Shanghainese favorite - xiao long bao soup and stewing so as to slow-cook ingredients be in the centre of the action, choose one of this compound. served tall, resting dumpling - receives a unique Singaporean and bring out the best flavors has been a the unusually long communal tables set in in an ornate bronze twist, with spicy laksa soup housed inside the characteristic of British cooking for centuries the middle of the dining room. frame. Very chic, delicately pleated wrapper. and is used to great effect at Statement. Conceived by Group founder David Yeo, indeed! Needless to say there is also a premium Even simple ingredients such as the the trilogy evokes the story of Hong Kong’s The Chinese Library showcases Hong dim sum selection by Master Chef Kwong Wai cabbage that is deliciously combined with colorful history. It’s a nostalgic tour that Kong’s favorite Chinese dishes drawn from Shing who oversees the kitchens at Aqua’s scallops in the signature starter Pan-fried enriches the mind and pleases the palate. the diverse regional Chinese cuisines which popular Dim Sum Library. This includes both scallop, smoked cabbage heart with Welsh have gone to make up the city’s unique traditional and black truffled versions of har laverbread is painstakingly cooked for culinary heritage. The restaurant’s dishes gao, as well as siu mai enhanced with black four hours, and the sauce includes Welsh range from Cantonese to Chiu Chow and garlic. seaweed that is specially sourced to add an Sichuan to Shanghainese, with the very authentic British seafood flavor. Whilst the Heirloom beetroot ravioli with aubergine & red pepper, kaffir lime yogurt starter presents delicate folds of vibrant beetroot which are hand-filled with roasted and over-smoked vegetables, topped with crushed pistachios and refreshing hints of lime. Among the signature dishes for instance is a melt-in your mouth Slow-cooked 24- hour marinated braised British oxtail, with potato puree and heritage tomato compote which oozes with rich flavors that have been simmered overnight. The dessert menu also offers some great British puddings that are equally bursting with rich flavors. Chocolate mousse with British cherries and a black cherry sorbet indulgently pairs tart cherry flavor against sinfully sweet

4 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 5 what's hot

Be bold & venturesome!

If you’ve been to Machu Picchu, the iconic Inca citadel To ensure their cuisine measures up to standards, Martinez has and sweet potato. For a signature starter, the flavourful Tartar de Lomo relocated resident chef Sang Jeong from his kitchen in Lima to Hong con Maiz features premium wagyu beef striploin and a combination of perched high up on the lofty peaks of the Andes, or Kong. The Korean-born chef has worked alongside Martinez for over corn, carob molasses and scallions, while seafood lovers will revel in have just seen it on television, you may want to take three years and collaborated on many of the restaurant’s signature the Pez Amazonia which infuses the sea bass with the smoky aroma of advantage of the latest opening of ICHU, a Peruvian dishes. ashed leaves. The serving staff will be only too happy to explain what you can The wide selection provides a feast that is best shared amongst restaurant nestled in the skyscrapers of Central, to re- expect from the dishes which could range from the contemporary that family and friends as you compare notes and attempt to identify each visit or try some exotic taste sensations, writes Andy Ng. showcases all the colours of a rainbow with 3D twists and turns, to the and every ingredient. Be bold and venturesome, and your taste buds authentic presented as a black blob that looks more like a volcanic will be richly rewarded! rock. I am pleased to report that aside from being a visual treat, the Ichu is the name of a plant found in the Peruvian Andes that only grows in dishes also bring pleasant surprises. ICHU extreme conditions. This rather rare Latin American restaurant is designed to For appetizers, you would do well with a colourful Quinoa salad, or ichu.com.hk take diners out of their comfort zone by Virgilio Martinez, the celebrated chef Ceviche Clasico, a punchy dish comprising snapper, choclo, red onion behind the award-winning Central Restaurant in Lima, the capital of Peru. “Our intention is to replicate the atmosphere of Lima’s local cevicherias,” explains Martinez. “We want to honour Peru’s no-fuss dining culture where the atmosphere is relaxed, the dishes are shared, and the recipes highlight fresh ingredients and traditional flavours.” The lights were turned pretty low when I arrived for dinner, so it took a while for me to appreciate the décor of the place around me. As one would expect, there are wooden carvings and Inca statutes that convey an unmistakable Peruvian flavor. And at our long table which is perfect for a convivial party, the walls are plastered with slabs of stones of varying colours. The rustic ambience matches seamlessly with the relaxed and casual mood. The restaurant bar features a good selection of premium spirits and wines from South American vineyards that pose a stiff challenge to old world wines. Under the expert guidance of mixologist Massimo Petovello, the cocktail menu is inspired by the varying landscapes of Peru, and is divided into four sections: La Sierra, Costa de Mar, Amazonia and Desierto. I knew I wouldn’t go wrong with the signature Ichu Pisco Sour, a unique take on the classic South American cocktail with saffron and eucalyptus, which proved to be refreshingly rewarding. My tablemates seemed to be equally carried away with their El Milagro, a combination of mescal, amaretto orgeat, amontillado and purple popcorn.

6 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 7 what's hot A wonderful potpourri of delectable tastes and alluring aromas

Roasted African Chicken, believed to have Having satisfied your appetite at this originated from the former Portuguese multi-award-winning restaurant, you will colony of Mozambique. With a crispy be ready to take on the fascinating array of outside and a soft inside, the chicken is entertainment in town! served with a sour and spicy sauce, leaving a lingering flavor between the cheeks. At some stage in their meal, the Chinese always look for a bit of rice for Designated as an UNESCO Creative City the butter, and prepare for some pleasant comfort, and Chef Joao’s Wood Pigeon of Gastronomy, Macau has been bestowed surprises with the combination of olive oil Rice with Mushrooms fits the bill perfectly, with a unique Portuguese heritage that (Portuguese, of course) and Gosto’s own before you tackle the final Roasted Suckling has enriched its gastronomy. On top of its specially curated spicy, chili sauce. You’re Pig with Black and Kale. southern China roots and traditions, the certain to go back for more! The dessert is the quintessential infusion of new styles of cooking, ingredients Chef Joao from Lisbon highly Serradura Portuguese pudding based and flavors has resulted in the creation of a recommends kicking off the culinary on the humble Marie , with the new brand of Macanese cooking that boasts extravaganza with a traditional Potato Soup combination of whipped cream, condensed an inimitable character, and has proven to with Green Cabbage – a comfort food that is milk and white chocolate. The pastry chef be of worldwide appeal. enjoyed in every household for its has ingeniously added a layer of passion For a delectable combination of authentic strong fragrance and soft, smooth texture, fruit to balance the sweetness of the cake. Portuguese and Macanese flavors, look no with the addition of dashes of Chorizo Oil that further than the quaint Gosto Restaurant adds a touch of spice to the heart-warming gosto nestled on the ground floor of Galaxy Macau. starter. www.galaxymacau.com/en/dining/restaurants/gosto It is decorated in traditional Portuguese There is no better follow-up than a Gosto style with white walls, blue bricks, copper Tapas Board featuring an eclectic collection lanterns, colorful plates and wooden floors, of savory delicacies, peppers and salads oozing an unmistakable Mediterranean to stimulate your taste buds, before we get ambience from every corner. down to serious business with the selection The ideal way to start the meal in this of mains. authentic, homey setting is to sip a glass Beginning with seafood, you will enjoy it of refreshing Sangria, or down a schooner more applying your fingers on the Sauteed of the Portuguese beer Superbock, as you Prawns with Portuguese Beer, Chili and look around to soak in the Portuguese décor. Garlic Butter. But if you thought that was To go with the home-baked bread, forget hot, wait till you taste the Macanese Style

8 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 9 Macau Never doubt yourself

Executive Sous Chef of FW Seafood Market Daniel (Ng Chi Hung) started his culinary journey in Hong Kong where he was born and raised. Deeply intrigued by western cuisine, he stopped at nothing in his attempt to master his craft, and have worked for many prestigious Michelin star restaurants in his 20 years in the industry. In his earnest pursuit for excellence, Chef Ng has been exposed to a range of different western cuisines, but is particularly drawn to the Italian and French genres due to their uniqueness and finesse. Over the years, he has painstakingly accumulated a reservoir of epicurean knowledge and honed his cooking skills, resulting in a dramatic transformation of his culinary style. “Having been in the industry for so long, there are times when I feel I have reached a plateau and lack what it takes to progress further; it is crucial for chefs that face the same dilemma to persevere and always look for new inspiration, otherwise mundanity will start to show in their dishes,” says Chef Ng. It is also through his tireless culinary ventures that Chef Ng discovered his passion for seafood. “I have always loved seafood, I Authentically Portuguese was exposed to a bewildering range of different seafood that really inspired me; it never occurred to me that there could be that many different possibilities and variations when it comes to creating new dishes,” he says. Award winning master Chef Martinho Moniz brings an inimitable Some seafood highly recommended by the chef to try at the authentic Portuguese culinary experience to Macau Fisherman’s FW Seafood Market include Caribbean Red Prawns and Japanese Wharf Vic’s Portuguese Restaurante at Rocks Hotel Amadai. The former is meaty with a great texture, firm but not overly so, delectable whether it is stir-fried, boiled, or steamed. The latter is lean with a delicate and sweet flavour, a great choice for the main As one of the most renowned Portuguese chefs in Asia, Martinho Moniz course. is a familiar face on TV shows and numerous magazines. The Chef has been Let the seafood feast begin! awarded numerous accolades, including ‘Chef of the Year in Lisbon’ and 2 consecutive awards for ‘European Cuisine Young Chef’, a seal of quality for quality Portuguese delicacies. Chef Moniz started his culinary journey at a young age. Inspired by his family, and in particular, his grandmother, he quickly developed a strong passion in the kitchen. “I vividly remember how my family use to gather for good old fashion Portuguese feasts when I was young,” says Chef Moniz. “Great food is priceless. It brings blissfulness and joy, and gathers loved ones together for precious moments. This is what food is truly about.” Chef Moniz’s forte is traditional Portuguese delicacies, producing dishes that are untainted by pretentiousness. The popular Stone Soup at Vic’s is a traditional Portuguese dish that delivers a burst of enticing flavours. Vegetables and meat such as the Portuguese black sausage are incorporated into the soup, which requires around 8 hours to create, sparing not effort. Seafood is also a must-try at Vic’s. Clams with homemade spicy sauce deliver oceanic flavours that are elevated by freshness and the zestiness of chilli. Another gourmet favourite is the lobster and monkfish dish with freshly stewed lobster and monkfish accompanied by aromatic and creamy rice. “One of the most important qualities that a great chef should possess is respect,” says Chef Moniz. “Respect food and the ingredients. Never try to run before you can walk. Before a chef is able to create a delectable dish, they must learn about the ingredients to understand their true qualities. Only then will they be able to create flavours that leave an impression.”

Food & wine • NOVEMBER 2018 11 Macau

A traditional Portuguese culinary experience you will not forget Enjoy stunning authentic Portuguese delicacies at Macau Fisherman’s Wharf’s Vic’s Portuguese Restaurante

As one of Macau Fisherman’s Wharf’s with a modern twist. Some must try dishes has its own organic herbal garden to provide most popular Lusophone Country Restaurant include the hearty Whole Seabass Roasted the freshest and most aromatic herbs to outlets, Vic’s gives diners a taste of vanishing in Figueira Salt Crust 3kg which serves 6 – diners, and its Bacalhau (salted codfish) are traditional Portuguese flavors. 8, mouth-watering Beco do Rouxinol Style all self-dried, sparing no effort for quality. Helmed by fabled Portuguese Chef Traditional Duck Rice, and Casa da Barreira Portugal is a coastal nation found in Martinho Moniz, Vic’s is a place where Style Baked Salted Codfish and Octopus Southern Europe, and as such, its culture traditional Portuguese delicacies are created which delivers alluring oceanic flavors. Vic’s and cuisine are both highly influenced by its location. Vic's embraces these elements with its panoramic waterfront view that its charming alfresco dining terrace has access to. It also has a cozy indoor dining venue decorated with traditional Portuguese features. The semi-open kitchen of Vic's offers executive lunch, English afternoon tea and international à la carte delicacies. Guests can choose to dine in the European-decorated restaurant or on the breezy terrace while observing the professional culinary team in action. Whether it is a private family feast with loved ones or a formal business gathering, they will surely have a memorable experience.

Vic’s portuguese Restaurante g/F, Rocks Hotel (853) 8295 6580 Mon-Sun 07:00-23:00

12 Food & wine • NOVEMBER 2018 Macau

A contemporary take on classic seafood and

To the delight of gourmands, Macau Fisherman’s Wharf has come up with an excitingly new gastronomic concept in its FW Rio Grill and Seafood Market. It’s a 2-level hip-urban-casual restaurant that offers a unique and brand new dining experience for meat and seafood lovers alike.

At the waterfront Seafood Market, the appealing and sweet flavor, while the latter is and the Costela Beef . Their butter-like ground floor showcases a large selection of meaty with a firm texture that goes well with consistency creates a soft texture, which seafood where patrons can pick and choose stir-frying, boiling or steaming. allows the meat to melt in the mouth as it is their favorites, and then stipulate the way they Preserving the original barbecue savored. It’s a wonderful Brazilian traditional want them prepared. They can also freely tradition of the Gauchos (cowboys) of South ‘rodizio’ experience that is not to be missed. browse the oyster bar and chilled seafood America, the upper-level Rio Grill’s Brazilian- bar for starters. At the cozy dining area and Churrascaria () serves up to 15 FW Rio Grill and Seafood Market seaside terrace, their delectable food can different cuts of mouth-watering roasted cape Town, Macau Fisherman’s Wharf be paired with exotic concoctions from the meats. FW Rio Grill is designed in a southern (853) 8799 6338 cocktail bar, a decent selection of wines, and Brazilian vintage style, serving authentic premium brews from the stand-alone coffee Brazilian cuisines. It also features expertly shop. prepared gourmet salads and classic drinks. When it comes to innovative dishes, there Focusing on simplicity, Gaucho food is are myriad possibilities with seafood. Try based on a unique Brazilian barbecue style Japanese Amadai or Caribbean Red Prawns of cooking. Using only salt to season with no as highly recommended by the FW Seafood sauce or pepper, steaks are grilled to allow Market Executive Sous Chef Daniel Ng Chi natural flavors of the meat to come through. Hung. The former is a popular choice for its Chefs highly recommend the

14 Food & wine • NOVEMBER 2018 ALTO_Standard food&wine_24102018.pdf 1 23/10/2018 7:28 PM

foodie hotspots

Memories are made of this

Located in IFC, Dear Lilly presents an array of Mediterranean-inspired contemporary European delicacies under the direction of Chef Bhupendra Singh. C

M Inspired by the dreamy hole-in-the-wall florists along beautiful boulevards in Paris, the restaurant and lounge bar feature an elegant décor with a touch of Y French romanticism. The warm and stylish environment makes it an idyllic place CM

for lunch, leisurely dinners, cocktails with friends or a relaxing drink. MY Dear Lilly offers a set lunch which is especially popular among business CY executives. What better way to start the meal than the sumptuous Scallop Carpaccio with Blood Orange and Yuzu Dressing? The sweet and sour yuzu CMY

dressing delivers a delightful hint of freshness. K Mains include Seafood Pappardelle, which comprises shrimp, calamari, octopus, mussels and lobster butter, an absolute thrill for seafood lovers. One of the must-try items is the Seaweed & Sumac Roasted Salmon with Grilled Asparagus, Pea Puree and Olive Tapenade. The mouthwatering dish gives a burst of alluring flavours that will make a memorable impression on the taste buds. For a delicate, sweet note to complete the meal, Chef Bhupendra recommends Exoctic Carpaccio, an innovative and hearty dessert with lemongrass marinated pineapple, fresh mango coriander salsa and coconut sorbet, that is certain to please the palate. Looking for a place for an afternoon escape? Dear Lilly now launches high tea sets. While food is always accorded its rightful priority, the restaurant also places great emphasis on the art of mixology, serving a selection of signature cocktails. Go for the Green Fairy, a wondrous concoction of Matusalem Platino Rum, green Chartreuse, yuzu juice, pineapple juice and coconut water. It’s an aromatic and fruity drink that is guaranteed to make a remarkable afternoon.

Dear Lilly Shop 4010, Podium Level 4, IFC Mall, 8 Finance Street, Central 2771 6060 www.diningconcepts.com/restaurants/Dear-Lilly

16 Food & wine • NOVEMBER 2018 foodie hotspots

Running from November till February next year, Tong Chong Street Supreme and TEEMTONE. They will be offering hand-drip Supreme Market features everything from fresh farmers’ produce to creative Coffee, and together with TEEMTONE, tantalizing sea salt caramel and dishes, cooking tips, and the latest food and beverage trends. This honeycomb Affogato as their exclusive treats. year, the market is getting bigger and better, and it welcomes 40 stalls ACT focuses on high quality African Coffee and Tea with the aim to Food & beverage helmed by the region’s culinary trailblazers. give back to women working in the production process. Their exclusive Every few weeks, the market will have a dedicated mini-theme. For houseblend just for Tong Chong Street Market, It is Colombian, brings November, there’s a “Coffee Festival”; in December “Snowy Christmas” you very rare and exclusive specialty coffees. and finally “Healthy Eating” from January through February. The market is also offering a great variety of gourmet food. galore at Each Sunday at TCSM, you can expect to come across homegrown KONG by Bread and Beast will launch Mapo Cheung Fun food stalls, unconventional packaged food vendors and local farmers, exclusively for the market, crisped cheung fun with mapo tomato chilli offering a sumptuous and exciting selection of creative food, high- sauce, a combination of two Cantonese dishes into one. quality packaged, preserved and baked goods, as well as fresh For a quick bite to eat, stop over at Wingman, whose wings are Tong Chong seasonal organic fruits, vegetables and more. developed from endless research and traditional recipes. They want to The market proudly teamed up with "Hong Kong Farmers Pride infuse local flavors to create something exciting, wonderful and unique. Association" representing close to 20 farmers, in supplying organic Apart from coffee offerings and sumptuous food, other meat in the market. TCSM has been working hand in hand with local entertainment includes giant games, classic arcade games and other Street Market organic farmers to introduce the freshest seasonal produce to all music shows by PROJECT AFTER 6: Busking musicians. market goers and integrate them into the exclusive TCSM dishes. Tong Chong Street Market is committed to promoting sustainability Co-presented by Taikoo Place and social enterprise To kick off exploring New Levels of Taste, November’s Coffee in Hong Kong. This year a coffee cup rental scheme will be introduced Festival will take market-goers on an aromatic tasting journey with to reduce the use of disposable coffee cups. Honestly Green, Tong Chong Street Market proudly twenty coffee vendors. The public can also get to learn more about the The market is also teaming up with Eco-Greenergy to launch the makes its yearly return, this time round with a brand coffee culture and participating coffee vendors through the new e-coffee “Coffee Ground Collection” Campaign, where all remaining coffee new theme: Explore New Levels of Taste. guide. grounds from vendors will be collected and upcycled into coffee The vendors hail from all over the world, and include Taiwanese All ground plant pots and soaps. Day Roasting Coffee, hailed as one of the most instagrammable coffee Tong Chong Street Market will take place at Tong Chong Street, shops and the talk-of-the-town Coffee Awake. Taikoo Place in Quarry Bay, from 11am to 5pm. Upon any purchase Elixir will team up with Australian independent coffee roaster Coffee made at TCSM, market goers can enjoy 2 hours of parking for HK$20.

18 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 19 foodie hotspots

Christmas Entertainment Highlights Commemorate the most festive season of A sensorial feast for Christmas the year, World Dream features a wonderful line- up of exciting ‘Christmas’ themed celebration fleet It’s that special time of the year again when you indulge your loved ones not only with some luxury haute wide to enhance the guests’ holiday experience. cuisine, but also to get them involved in an array of fun-filled festive activities. This Christmas, World Christmas Themed Party will celebrate the festival Dream makes sure you enjoy a magical retreat against a stunning ocean backdrop. with excitement packed with treats, surprises and games happening on every destination of World Dream in December; how can a Christmas be completed without Frosty the Snowman? Get ready for an adventure by finding all Frosty’s parts along the way; last but not the least, join the A festive gourmet celebration Christmas Grand Parade to meet Frosty the Snowman, Santa Claus During the Christmas period, from November 30 to January 4, World with his Santarina and Elves in an exhilarating spectacle around the Dream will present the Christmas & New Year Eve offers with exclusive ship, they are going to surprise everyone with gifts and candy canes Christmas Menus and Christmas Dessert Making Classes. on every destination and high sea cruises this December. What’s more, Inclusive Restaurant (Lido & DDR Lower), The Palace, On December 24, there will be a live firework display on the 5-night and Silk Road Restaurant, will feature limited menus that filled with classic sailing that departs on the day before. Go find a good and unobstructed dishes such as Roast Whole with Stuffing, as well as Honey Glazed spot to immerse yourself in this breathtaking performance! on Christmas Eve and Christmas Day (December 24 to 25), whilst Prime Steak House & Seafood Grill, together with Umi Uma will offer special Christmas Set Menus to impress diners. Don’t forget to look out for Santa Little Kids, Big Dreams when he drops by at your meal time! Little Dreamers offers a dream journey where activities are designed to inspire and encourage kids to Stepping into the Lobby Café, you will be welcomed by a variety of open up their minds to endless possibilities. mouth-watering Christmas pastry, including Christmas Stollen, Italian All kids aged 2-12 years old are welcome to join the new Little Dreamers program, which includes Panettone, Christmas pudding, Christmas Gingerbread House, and more a plethora of educational workshops for them to experience a unique voyage. Participants can get a that bring you infinite happiness. set of gift and jointly autographed commemorative certificate by Captain and Cruise Director. Culinary experience onboard World Dream is going beyond your taste Starting from the sailings on December 14 to February 15 next year, World Dream will buds, passengers onboard designated 2-night cruises can participate in introduce an exclusive Little Dreamers program, which features STEAM education on its 2-night the hands-on Christmas Pop Cake Making Class or Christmas Cookies and 4-night journeys. Decoration Class to have fun in the kitchen, and share your homemade STEAM is an educational approach to learn Science, Technology, Engineering, Arts sweet blessings with family and friends. All with no additional charges and Mathematics as access points for guiding one’s inquiry, dialogue, and critical and remember to sign-up for a place as early as possible! thinking. Participants will be guided to take thoughtful risks, engage in experiential learning, persist in problem-solving, embrace collaboration, and work with creativity. These are the characteristics of innovators, educators, leaders, and learners of the 21st century! Creative STEAM Project based learning Program will develop your kids with building skills, interdisciplinary thinking, creativity, Photos are for reference only perseverance, and courage. Dream Cruises www.dreamcruiseline.com (852) 2317 7711

20 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 21 foodie hotspots

Mandarin Fish with Pineapple and Mint Leaf Let the flavors flood out Sauce Embark on the most delectable gastronomic journey onboard World Dream.

Appetizer by Chef Christian Yang Chef Martin Yan Born in , raised in Hong Kong and educated in Europe, Chef Christian Yang has been exposed to different cultures that sparked his creative genius to pave the way towards becoming a Culinary Magician. He Chef Martin Yan is known for his talent to experiment with textures and flavors, following a “Food is for the body and soul. The food I prepare is not just meeting the basic culinary specialty set of principles of mixing and matching. attributes - being delicious and appealing. It should be fresh and healthy,” says Chef Martin “Flavors come first at all times,” stresses Chef Yang. “Then respect the Yan, a celebrated international food ambassador with close to 40 years of cooking experience. ingredient. They taste that way for a reason, don’t go about changing it. He roams the world representing different commercial and social concerns to entertain and Flavor combinations are gifts to our diners, not bragging rights, and I always educate the public, sharing with them his unique sense of humor and exceptional passion love what I’m cooking in my own style.” for Chinese cooking. Chef Yan is also known as the host of the famous cooking show “Yan Being a TV host of local and international culinary programs, Chef Yang Can Cook”, which won the James Beard Award for Best Food Documentary Show for two recognizes the opportunity to cook with a narrative so he can connect with consecutive seasons. people – and have FUN. “Have fun in the kitchen and hopefully this will The selected 4-hand menu that was curated by Chef Yan and the culinary team of Dream help homemakers feel less pressure when it comes to cooking the family Cruises has a wide range of flavors that go well with wine. “We have many of my favorite meal, and I found STRESS to be somewhat of a silent crippler. So I cook ingredients, such as Hokkaido scallop, Kobe beef, Spanish Iberian pork, Black Caviar, fresh what I like to call ‘FUN DINING’, my little way to help others stress less and I crab and black truffle,” Chef Yan enthuses. “All in all, it’s a familiar flavor profile with a turn, enjoy more.” unique combination of culinary choices.” The Lobster Sacha Millefeuille with Champagne White Truffle Sabayon is For him, cooking should be fun and enjoyable as it is the most creative form of personal one of Chef Yang’s masterpieces in which he casts magic to fit bold flavors expression. “I believe people who cook together, stay together. Nothing’s better than having together. Free form pasta rolled over herb butter-grilled lobster are built into food as the focal point of a conversation.” layers that are immersed in champagne white truffle sabayon and Sacha bacon jam, getting the taste buds excited with every bite.

Jerusalem Artichoke Potage with Seared Hokkaido Scallop with White Truffle Oil Mini Pineapple Bun with Foie Gras and Stewed Cherries in Merlot

Lobster Medallion with Beluga Caviar and Sweet Peas Purée Lobster Sacha Millefeuille with Champagne White Truffle Sabayon

Chef Supachai Saisoigeon Dubbed the specialist of ‘East meets West’ cuisine, Chef Supachai Saisoigeon has worked in many countries around Asia, but he takes western cuisine as the fundamental as he was trained in western way, which allowed him to seize the opportunity to adapt western and Asian cuisine, and concoct into his original dishes. “Use the best ingredients; pay attention to the process with authentic taste are elements of my culinary philosophy,” Chef Supachai insists. “Eating is a huge part of everyday life, and being a chef is therefore a big responsibility. We are providing meals for literally hundreds to thousands of people a day,” he notes. “I see food as a tool to make people happy, and I love to imagine how many guests have worn a contented smile on their Dream Cruises faces with my culinary creations. It’s very gratifying!” www.dreamcruiseline.com (852) 2317 7711

22 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 23 foodie hotspots

Award-winning pizzas come to town

Under the leadership of pizza 2016. One of the exclusive dishes, the master Franco Pepe, the award- simple yet delectable Pizza Fritta Ciro, winning Geneva-based Italian is served as a cone with the cream of restaurant Kytaly has officially Grana Padano DOP 12-month-aged opened its doors in Hong Kong. cheese, homemade pesto sauce and Le Blanc - From France with love Born from the perfect harmony black olives from Caiazzo. between “ki”, the Japanese symbol Other mouthwatering dishes of life’s energy and “Italy”, Kytaly include savoury pizza Sole Nel Piatto, Whether it’s for a special occasion or After a fruit sorbet to cleanse your taste strives to serve the best pizza in the served with mozzarella di Bufala simply a relaxing night out, the candlelight buds, the sumptuous feast resumes with world. Campana DOP, small Piennolo Dine in Le Blanc for at Le Blanc instantly puts you in the right an array of tempting offers. For beef-lovers, Raved by countless pizza tomatoes, black olives from Caiazzo, mood for some outstanding culinary munch on the Languedoc braised Beef lovers all over the world, chef Pepe Cetara anchovies, oregano and an authentic French delights. Angus ($338) or the US Prime milk-fed rib currently enjoys the #1 position for basil. Another exquisite choice is the indulgence in a private The thoughtfully curated dinner menu eye ($388). Berkshire rack of Pork with Top 50 Best Pizza in Italy 2018 and flavorful pizza Alletterata, served with starts with a selection of ten appetizers, truffle and grilled pineapple and port sauce received the most nominations for mozzarella di Bufala Campana DOP, and romantic ambience. enough to make you play Hamlet in terms is another succulent alternative. To seal the The Guardian’s expert guide on the best pizzas in the world. Alife onion cream, Tuna Alletterato, and ice-cooked celery. of making a decision. Each with its own juice within the meat, Le Blanc chooses A menu showcase on November 2-3 featured some the finest The restaurant is equipped with an open kitchen, which allows irresistible appeal, there is the Jambon expensive aseptic pork to make medium- pizzas in the world as well as some new dishes that have never been guests to observe the meticulous work of chefs in action, and a Iberian, which has gone through 36 months well pork dish possible and hygienic enough introduced outside of Italy before. Chef Pepe’s signature creation is bar that offers a range of cocktail specialties that will guarantee an of drying, served with melon, cheese, olives to savor. Margherita Sbagliata. The Margherita “gone wrong” is famous for unforgettable pizza night. and gherkin ($178); smoked scallop roll Finish with 9 choices of home-made being Pepe’s favorite “mistake”, made with 100% buffalo mozzarella with crab mousse and orange caviar ($178); desserts, such as Earl Grey Crème brulee, sourced from Caserta, Riccio tomato sauce and basil reduction. This Kytaly Hong Kong or the signature Sauté Foie Gras with apples platter of 5 mixed cheeses with dried fruits, pizza was crowned the award for “The Best Pizza in the World” in www.kytaly.hk and grapes for that superb feel of the soft for a fulfilling evening. crumbly fat melting in your mouth.

Le Blanc 6th Floor, 83 Wanchai Road, Wanchai 3428 5824 ALeBlancLtd

24 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 25 What's sizzling

Think pink for your afternoon indulgence The Langham, Hong Kong joins hands with the Hong Kong Breast Cancer Foundation in A standout culinary experience presenting the Think Pink Afternoon Tea, a delicious medley of fancy pink sweet treats A dining hotspot in Lan Kwai Fong, Tokio Joe offers both traditional Japanese cuisine and meticulously crafted by Executive Pastry Chef David Puig. contemporary fare with an innovative twist, and has ascended to the Hall of Fame of Tripadvisor.

Start off with the Pink Ribbon Macaron with Jasmine tea and Pacific prawns and organic egg salad with crab roe and mini bun; crab roe and mayonnaise, and rainbow rolls delicious white chocolate ganache which is decorated with the Tomato bread with pomegranate cream cheese and applewood Classic dishes made with amaebi, crabstick, egg, avocado symbolic pink ribbon to raise awareness on breast cancer. smoked salmon; Chicken, leeks and red pepper mini quiche; and Creating an extravaganza of sashimi and and mayonnaise wrapped with sliced fish. Next up is the Pink Sphere, a rose-infused lychee mousse with the Vienna bread with roasted beetroot and goat cheese layer. sushi at the central sushi counter, Chef Wah Joe’s omakase is a highly recommended. raspberry confit, dried rose petals and sable, allowing guests to All tea sets come with warm plain and raisin scones fresh uses ingredients sourced from all over the Chef Wah will personally select lip-smacking immerse in the aromatic floral bloom. from Palm Court’s very own bakery served with Devonshire clotted world. delicacies for guests to savor while Manager Also delight in Pinkalicious, an almond financier topped with cream, strawberry jam and rose preserve. Among the many sushi combinations, Jimmy will hand-pick the best beverages. namelaka and raspberry, while falling in love with the Pink Garden, As the official Pink Partner, The Langham, Hong Kong is the special deluxe set is the signature dish For wine pairing, the wide selection a baked pistachio cream tartlet with strawberry compote and donating HK$10 for every afternoon tea set sold during the consisting of uni, spicy tuna crunch and includes champagne, red wine, white wine, creameux. promotional period to the Hong Kong Breast Cancer Foundation, chopped scallop sushi, along with California Ginjo, Daiginjo and Joe’s special cocktails. To deliver the important message of sharing love and support to support their dedicated effort in mitigating the threat of breast and Dynamite rolls. to those who suffer from the disease, Chef Puig has created The cancer in the local community through screening services and High on any gourmand’s list of priorities Holiday menus are the house special rolls made with deep- Power of Love, a pink heart-shaped white peach mousse with education, patient support, research and advocacy. Joe’s appetizer trio leads its Christmas fried soft shell crab, avocado, cucumber, refreshing peach filling, a glistening artistry to satisfy the palate. menu (HK$750/person), a tastefully spicy Available till November 18, the afternoon tea also presents a The Langham salmon tempura with crab leg and abalone. wide range of sumptuous and pink-infused savouries, including 2132 7898 Follow it up with Hamachi Usu-Zukuri, which is finely sliced yellowtail sashimi served with jalapeno ponzu sauce; Wagyu Tataki, thinly sliced Japanese beef tartare, or Kelp-Grilled Sea Bass, served with mayonnaise. As for the New Year’s Eve selection (HK$800/person), start off with the Spicy Seafood Salad made of a mix of tuna, salmon, crabmeat and jalapeno peppers with tossed salad and a carrot ginger miso dressing. Try the Tempura Moriawase – deep-fried prawns, hirame and sweet potato – or if you prefer, the succulent Tuna Suteki: tokio joe grilled tuna steaks with apple teriyaki sauce. g/F, 16 Lan Kwai Fong, Central For a marvelous, warm night out with 2525 1889 family and friends, Tokio Joe has the perfect [email protected] ambience on top of good food. www.tokiojoe.com @tokiojoelkf

26 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 27 What's sizzling Skew it on Sunday Located in Wanchai, FRANCIS specialises in the ingredients and flavours of the Middle East. Chef Asher Goldstein draws upon childhood memories of the vibrant streets of Israel and offers a rotating selection of meze and hearty grilled plates.t

He is now offering a new take on the traditional Middle Eastern , inspired by the bustling shipudim restaurants of Tel Aviv where diners feast on grilled meat skewers alongside small, tasty sides and homemade breads. The new Skew-It Sunday sharing menu (HK$360 per person) features four skewers The hunt is over downtown and ten flavourful meze dishes, best enjoyed by a group of 2-10 people. Each guest can choose two skewers from the juicy and tender baharat-spiced Shore Restaurant has reinvented itself at The L. Place in Central into Hunter, a refined restaurant on chicken thigh, dried aged Wagyu rump beef, succulent Iberico pork and lamb kafta. To pair with the skewers, FRANCIS presents a selection of 10 flavourful homemade the fourth floor, and the Chase, a multi-faceted dining and mixology destination on the third floor. meze dishes for the whole table to share in good company, including Baba Ganoush, mashed, cooked eggplant mixed with tahina that offers a hint of smoky taste; and Helmed by executive chef Felipe Lopez, the restaurant delivers American bistro Muhammara, a hot pepper and walnut dip that gives a spicy delight. Also try out classics with a touch of the Southern-influence. Dishes range from light and breezy - Dolma, a stuffed vegetable dish made of silverbeet, rice and preserved lemon. like Prawn Ceviche with avocado, coriander and lime, served with house-made tortilla FRANCIS promises food and wine that are taken seriously all at honest price every strips - to crowd-pleasers, like the Clam Linguini with saffron and bottarga. last Sunday of the month from noon until 10.30pm. French Dip Sandwiches served with light gravy ‘Au Jus’ is one of the highlights, ranging from Roast Beef Sandwich with caramelised onion and horseradish crème FRANCIS fraiche, to the succulent Chicken Sandwich, and the House-smoked www.francis.com.hk Pastrami Sandwich. Another favorite is the Cheese Burger with double-patties, sweet onion marmalade, cheddar cheese and bacon. More substantial dishes include Pan-fried Mackerel served with black-eyed peas and sautéed kale; Mushroom-rubbed Steak Frites; or the Fried Fish Tacos with house- fermented pickles. More casual-chic and playful, The Chase is spacious and welcoming, with little nooks and corners to discover. It comprises an elegant long bar, a dedicated cheese counter, and a pleasant al fresco backyard, complete with stylish outdoor furniture in earthy hues, forest green and tan. Be sure to check out its Ralphie’s Cheese Bar, home to over 18 sublime artisanal cheese, all of which are available for the first time in Hong Kong. Selections include the buttery and earthy semi-firm Old Kentucky Tomme, or the soft and tangy Cow’s Milk Recotte. An imaginative selection of contemporary cocktail comes season-inspired, including the low-alcohol yet aromatic ‘liquid fruit salad’ Raspberry Cobbler which is a combination of Pinot Noir, raspberry, Crème de Framboise and mixed citrus, or the spicy and fruity Fuego Manzana, the perfect outdoor cocktail with tequila, Hunter & The Chase Manzana Verde, lime and red chilli. www.hunterandthechase.com

28 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 29 What's sizzling A tantalizing A dessert boutique trio that makes its debut melts your A brand new designer boutique, Sweet A must-try is Millesimes. With hints of Fashion House is launching in Lee Gardens smokey dark chocolate, the light and airy Three and Ritz Carlton Hong Kong. it dessert infused with Grand Cru Pu-erh heart features handcrafted cakes, chocolates and flavours from Yunnan regions is enhanced pastries that aims to delight and surprise with notes of rose aroma to give a delicious customers, while also inspiring moments finishing taste. Also indulge in Bajiao. The of joy and optimism with each bite, Sweet innovative combination of anise-flavoured Fashion House always create with respect mousse and vanilla sponge cake takes towards the multicultural Hong Kong roots dessert lovers onto a wonderful taste and draws upon the tradition journey. Inspired by Feng Shui, cakes are made Sweet Fashion House always has a with the concept of Yin Yang. The center desire to shake up the dessert industry by represents Yang whilst the circumference crafting the unexpected and challenging represents Yin, creating a delicate balance the limits of imagination with each unique between each flavour. The desserts comes design.“The creation of our cakes can in four flavours. Dragon, refreshing dragon be born from one idea; whether that’s a fruit with coffee and brown rice genoise seductive colour, an enticing smell, an Meltly Place, a pâtisserie that offers a coffee cake encased in coffee mouse, along cake, velvet, a perfect blend of lychee, ingredient, or an emotion. Balance is key sumptuous selection of mouth-watering with a coffee crisp base that adds the perfect orange blossom and Matcha tea, Ydille, a to our collection, both in terms of colour, desserts, is unveiling a new collection of amount of texture as well as aroma. romance between sweet osmanthus flower silhouette, and richness of flavour.” said delectable Italian-inspired cakes. Next is the Mocha Cake featuring a coffee and crimson blood orange, and Fizzy, Gael, the master patissier of Sweet Fashion Meltly Place is the brainchild of Louie mousse shell with chocolate cake filling, orange zest flavour with cinnamon biscuit. House. Ma, former Executive Pastry Chef at The topped with chocolate ganache. The cake Royal Garden Hotel. To kick start the winter is extremely satisfying for both chocolate season, he has crafted a classic combination and coffee lovers as the flavorful coffee and of coffee and cake that are uniquely styled, creamy chocolate blends perfectly. and come with rich and delicate flavors that For the Caramel Coffee Cake, it is are truly unforgettable. topped with silky rich chocolate truffle, and The three exclusive creations include layered with smooth chocolate ganache and Orange Latte Cake, Mocha Cake and delicious caramel mousse. A great selection Caramel Coffee Cake, all made from for tea-time indulgence! LAVAZZA coffee beans from Italy, delivering Available until the end of November, all a richer taste while lessening the bitterness, three cakes come in the two sizes: small and satisfying the palate of even the most (HK$48/pc) and large (HK$380/lb) discerning coffee-lovers. Best suited for light coffee drinkers, the meltly place Orange Latte Cake features orange jelly and meltly place

Sweet Fashion House www.sweetfashionhouse.com

30 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 31 What's sizzling

As the world’s first art-themed concept store dedicated to Vincent van Gogh with an exclusive license from the Van Gogh Museum in Amsterdam, Van Gogh SENSES is celebrating its first anniversary.

th Van Gogh SENSES takes guests on a ‘A heARTful journey of SENSES’ Ole celebrates its 20 anniversary that brings Van Gogh's art into everyday life, including indulging in a range of exclusive crafted with the illustrious artist’s work in mind and special offers. In a Spanish bull ring, when a toreador outmanoeuvres Available every Friday from 3.00 to 5.30pm in October, the tea tasting the bull with a smart, stylish move, the crowd instantly experience is inspired by a selection of eight pieces out of Van Gogh’s responds with a rousing ‘Ole’. Here in Ice House Street in many notable artworks, including ‘Daubigny's Garden’, ‘Sunflowers’, Central, gourmands have been voicing the same expression ‘Almond Blossom’, and more. The unified floral theme of the artwork has of approval of the authentic gourmet food and wines at the inspired eight signature cold brew teas served in distinctive wine glasses, Ole Spanish Restaurant & Wine Bar for the last two decades! and thoughtfully paired with eight delicacies from the “Daubigny's Garden At a cocktail reception last month, owner Carmelo Lopez Tea Set” (HKD 698 for two guests). wholeheartedly thanked his many loyal patrons, faithful staff, Emerald Green is a calming blend of Jasmine Flower, Lavender and friends, suppliers, and not forgetting his landlord, for their Pearl Chrysanthemum tea that refreshes customers’ mind and body, staunch support throughout the years, as the restaurant perfectly balanced with Duck Egg & Fava Beans Frittata served with Italian successfully weathered a succession of economic storms. Caviar. Newcomers have joined old patrons as they all luxuriate Blueberry Kiss is a healthy herbal green tea boasting a mix of Rooibos, in the friendly, attentive service, and indulge in the Latin Blueberries and Cornflower Blossoms, which goes well with the Sea ambience oozing from the vintage décor and every nook and Salt Butter Scone with Raspberry Bell Pepper Jam. The tea offers rich crany. antioxidants. Helmed by Executive Chef Jesus Pascual, Ole boasts Another delight is the Passion Fruit Oolong Tea Kuzukiri, a Japanese- a long list of signature dishes that gourmands crave for style dessert that pays tribute to how Van Gogh was once fascinated and - Spanish Iberico Ham, Garlic Shrimps, Lobster Paella, inspired by delicate Japanese print to create the famous ‘The Courtesan Slow-roasted Segovia Style, and more – not to (After Eisen)’ and ‘Flowering Plum Tree (After Hiroshige)’. mention seasonal specialties and the ever-popular oceanic A unique serving method is applied as guests enjoy the teas while being delicacies. introduced to the remarkable health benefits through dedicated tea cards. What better entertainment for a night out when aside QR codes and LED screens around the store are also available for art-lovers from the scrumptious culinary fare, you will be serenaded by to learn more about the iconic paintings printed on the tea packages. a duo from the with a string of golden oldies! Patrons can expect special discounts and privileges during the month- OLE long anniversary celebration. www.olespanishrestaurant.com.hk Van Gogh SENSES 2622 2887

32 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 33 asian allure Japanese cuisine with a modern twist As a long-established contemporary Japanese restaurant in Lan Kwai Fong, Kyoto Joe is renowned for its freshest and finest authentic traditional dishes that come with a modern twist. Celebrating 40 years Regular offerings Seasonal menus Starting with the appetizer, Chef Dow For Christmas, Kyoto Joe is offering recommends the Angel Salmon Tartare. a special menu (HK$490/person) which of devotion to Seasoned with spicy mayonnaise, the include the delectable Seafood Hiyayako chopped salmon is given a creamy – succulent chopped toro, salmon roe savoury taste which matches and and sea urchin on chilled tofu – as well Cantonese delicacies contrasts with the seaweed rice crackers’ as Karubi Yaki, Robatayaki (a form of crustiness. Japanese barbecue style of cooking) of Hoi King Heen has been a renowned fine-dining restaurant famous for traditional Kobe Gyu rolls are a must-try item, teriyaki boneless beef ribs. Other offerings Cantonese cuisine. It is now celebrating its 1-Michelin-star executive Chinese chef, Leung according to Chef Dow. The creative include a sashimi platter, sushi rolls and Fai Hung’s 40th year in the kitchen with a special 8-course tasting menu which takes and spicy dish gives regular sashimi an udon. guests on a gastronomic journey through rare regional Chinese ingredients. (HK$ 1,088 per innovative twist and a fusion with other You can also ring in the New Year person, limited to 20 guests per night) Asian cuisines. at Kyoto Joe with a select menu ($620/ Menu highlights include crispy rolls filled with pork brain, liver and fungus, served with While most Japanese restaurants person) of Miyazaki Wagyu Tartar, served caul fat, a thin and lacy membrane of pork fat created through an often-arduous process. feature meaty dishes such as wagyu and with apple yuzu ponzu sauce, grilled The once popular dish is barely served nowadays because of the complexity of the cooking sashimi, Kyoto Joe provides a wide variety sea bass with sea urchin sauce and Tori process, as well as the fact that only a handful master chefs are capable of crafting the dish. of options are available, including various Kyameru, or caramelized chicken rolls, Under the guidance of chef Leung, gourmets will be able to have a taste of this intricate veggie tempuras, hot dishes such as among others. dish. veggie gyoza, yaki mono such as gingko, Book a private room now and Next is the steamed spotted garoupa with salted fish and preserved meat. The dish gives tofu with sweet and spicy sauce, eggplant celebrate the holidays gourmet style! the perfect balance of flavor as salted fish symbolises “scarcity” and garoupa symbolises topped with black miso, as well as hearty “abundance.” Apart from that, guests get to taste preserved meat, a delicacy that is no vegetable fried rice and udon. Kyoto joe longer offered on menus in Hong Kong due to its long preparation time and craftsmanship. Finish off with a dessert to leave your 2/F – 3/F, 1 Lan Kwai Fong, Central Simmered chicken fillets with shrimp paste is another disappearing classic dish. This senses completely satisfied. Trio of Crème 2804 6800 is a dish that requires high technical skill through deboning a cooked chicken and stuffing Brulee offers a threefold enjoyment of [email protected] with a mixture of prawns including Argentinian Red Prawns that enhance the flavor. Chef this classic dish in sesame, green tea and www.kyotojoe.com Leung takes on the challenge and dedicates to guests the finest of culinary experiences. espresso flavors. @kyotojoelkf To end the meal with something sweet, try some deep-fried milk rolls and mandarin with milk tea custard. Originating in Shunde, a place close to chef Leung’s hometown, the dish was reinvented with the idea of milk tea custard. The menu is paired with Hoi King Heen some fine beverages including premium Chinese tea and wine that 2731 2883 will impress diners throughout the meal.

34 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 35 asian allure

The idea is not that far-fetched or difficult to achieve as the Michelin- starred restaurant Takumi by Daisuke Mori caters for a maximum clientele of 12 persons only. Hidden away on Wan Chai’s Wood Road is an elegant open-kitchen dining room in an intimate setting that ensures a memorable and captivating atmosphere for personal celebration, VIP entertainment or corporate events. At the helm of Takumi (meaning ‘Master’ in Japanese) is Executive Chef Daisuke Mori who boasts a unique For true international culinary background. A graduate from the intensive vocational training program at Osaka’s famed Tsuji Culinary Institute, Mori-san then forged his career in the kitchens in the likes of 3 connoisseurs only Michelin-starred Chateau Restaurant Joel Robuchon in Tokyo, 2-starred Restaurant Taillevent in Paris, and one-starred Restaurant Signature at the Mandarin Oriental Tokyo. Now in Hong Kong, he is able to capitalise on his extensive experience to marry the finest Japanese ingredients with timeless French technique in innovative menus executed with flair and finesse. Aside from the sumptuous tasting menu, the restaurant can also organize an interactive meal that sees Chef Mori guide guests through the intricate art of plating some of the restaurant’s signature dishes, before they sit down to enjoy the fruits of their labors. “Like any high-end restaurant, we are happy to serve such luxury ingredients as lobster, abalone and Wagyu beef,” says Chef Mori. “But we would also like to widen our client’s culinary appreciation by introducing them to such delicacies as the Okinawa Sangen pork tenderloin cutlet. Once they’ve tasted it, they all come back for more!”

Takumi www.takumibymori.com

Whilst the concept of the private dining room has gained momentum with Hong Kong food connoisseurs, you can now privatise an entire restaurant to hold your own celebration for family and friends, or a corporate event to impress your clients and partners.

36 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 37 Wine

Sweet Bordeaux water of the river tributary of the Ciron Pair your oysters with some Located on both sides of River crosses with the warmer water of the Garonne, about 20 km south of Garonne, the morning fog formed Bordeaux in southwestern France is a is conducive to the development golden drops this autumn terroir that is unique in the world, as of a fungus called Botrytis Cinerea, the soils here are perfectly drained, commonly referred to as ‘the noble sun-drenched and exhalted by rot’. Returning to Hong Kong for the increasingly popular annual Wine & Dine Festival, Sweet Bordeaux has ancestral skills. The fungus grows on ripe berries come up with the novel idea of pairing your oysters with their iconic sweet white wines, writes Andy Ng. The ten appellations that make up and concentrates their juice into Sweet Bordeaux include Saulternes, nectar. The grape berry wrinkles and Barsac, Graves Superieures and its color changes to red-violet, which is Business France recently organized experimented with oysters from South Cerons on the left bank, and Loupiac, a sure sign of quality for the wines. a Sweet Bordeaux Wine & Oyster Pairing Africa, , France, and Sainte-Croix-du-Mont, Cadillac, The wine ages well in a cool, dark lunch at Ambrosia Oyster Bar & Grill for the – some served au naturel, others baked in Premieres Cotes de Bordeaux, and place, and is best served between 8 trade and media to discover the exquisite Rockefeller style or with Crab Hollandaise. Cotes de Bordeaux Saint-Macaire on and 10 degrees Centigrade. It also flavors and pairing fun of this distinctive Putting sweetness aside and the right bank of the Garonne river, makes a good mixer for cocktails. French sweet wine. concentrating on texture and flavor, I and Bordeaux Superieur that covers About 30% of Sweet Bordeaux’s The idea may seem odd at first, decided that my ideal pairing would have the entire Gironde area. annual production (10 million bottles; because Sweet Bordeaux is famously to be the Chateau Tanesse 2016 with The wines are based on three 70,000 hectolitres) is exported. In sweet while oysters are briny. But as Emma the Ostra Regal Gold No.1 oyster from grape varieties, principally Semillon, 2017, the strongest growth in exports Baudry, Coordinator of Sweet Bordeaux, France. The wine is complex, layered but also Sauvignon and Muscadelle, was recorded in China and Hong points out, wine pairing can be based and balanced, and brings out all the that grow on 3,000 hectares of land. Kong, with an increase of 57% and not only on complementarity, but also on outstanding qualities of the oyster which is The secret formula lies in the 47% respectively. contrasts. plump and fleshy with a soft and creamy unique micro-climate. As the cold From pale yellow through golden texture, and a nice balance between highlights to deeper topaz hues, Sweet sweetness, brininess and mineral flavors. Bordeaux can even deepen to lovely amber tones with age, Baudry explains. On the nose and in the mouth, it also exhibits an incredibly rich aromatic character. “Whether it’s aperitif cheese, spicy Chinese noodles or chocolate cake, Sweet Bordeaux wines have the potential to bring gourmets heavenly matches,” she adds. “The golden sweet wines make an especially bold and adventurous pair with seafood.” Sweet Bordeaux wines display various levels of sweetness, and can pair admirably with oysters from different countries with varying tastes and textures. So we

38 Food & wine • NOVEMBER 2018 Food & wine • NOVEMBER 2018 39 directory

▪ Dear Lilly ▪ ▪ Dream Cruises ▪ ▪ FRANCIS ▪

Address Shop 4010, Podium Level 4, IFC Mall, Website www.dreamcruiseline.com Address 4 & 6 St. Francis Street, Wan Chai 8 Finance Street, Central Tel 2317 7711 Tel 3101 9521 Tel 2771 6060

▪ FW Rio Grill and Seafood Market ▪ ▪ Hunter & The Chase ▪ ▪ ICHU Restaurant & Bar ▪

Address Cape Town, Macau Fisherman’s Wharf Address 3/F and 4/F, The L Place, Address 3/F, H Queen's, 80 Queen's Tel (853) 8799 6338 139 Queen's Road Central, Central Road Central, Central Tel 2915 1638 Tel 2477 7717

▪ Kyoto joe ▪ ▪ Le Blanc ▪ ▪ Takumi ▪

Address 2/F – 3/F, 1 Lan Kwai Fong, Central Address 6th Floor, 83 Wanchai Road, Wanchai Address The Oakhill, 16 Wood Rd, Morrison Hill Tel 2344 2366 Tel 3428 5824 Tel 2574 1299

▪ tokio joe ▪ ▪ Van Gogh SENSES ▪ ▪ Vic’s Restaurante ▪

Address G/F, 16 Lan Kwai Fong, Central Address Shop 208, 1881 Heritage, Address G/F, Rocks Hotel Tel 2525 1889 2A Canton Road, Tsim Sha Tsui Tel (853) 8295 6580 Tel 2622 2887

40 Food & wine • NOVEMBER 2018